Roasted Acorn Squash and Arugala Millet Flax Pizza

1 pound acorn squash
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1 Sami's Bakery millet and flax pizza crust
2 tablespoons Delallo Olive Bruschetta topping

1 tablespoon olive oil
2 tablespoons finely chopped shallots
4 cups arugala

4 cups fresh arugala

Preheat oven to 375 degrees Fahrenheit.

Slice squash in half from top to bottom. Scoop out the seeds. Slice teh squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, salt, and pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 25 minutes. When cool enough to handle, remove the skin of the squash.

Place the squash on the millet flax pizza crust, and crush it with a fork and spread it around the pizza, leaving room for the crust. Sprinkle bruschetta topping over the top of the pizza. Place in the 350 degree oven until the crust and toppings are heated through, about 10 to 15 minutes. It will take longer if the pizza crust is not defrosted.

While the pizza is cooking, saute the shallots in a tablespoon of olive oil until beginning to turn golden. Add arugala, and stir so that the shallots don't burn. Cook until the arugala is wilted, about 3 to 5 minutes.

Remove the pizza from the oven when it is cooked, and top with the arugala. Makes 8 slices.




Number of Servings: 8

Recipe submitted by SparkPeople user TYBEEMARIE.